Chocolate Easter Egg Nest Cake (Print Version)

# Ingredients:

→ For the Chocolate Cake

01 - 1 ¾ cups (220g) all-purpose flour
02 - ¾ cup (75g) unsweetened cocoa powder
03 - 2 cups (400g) granulated sugar
04 - 2 teaspoons baking powder
05 - 1 teaspoon baking soda
06 - ½ teaspoon salt
07 - 1 cup (240ml) buttermilk
08 - ½ cup (120ml) vegetable oil
09 - 2 large eggs
10 - 2 teaspoons vanilla extract
11 - 1 cup (240ml) hot water or coffee

→ For the Chocolate Ganache

12 - 1 cup (240ml) heavy cream
13 - 8 oz (225g) dark chocolate, chopped
14 - 1 tablespoon unsalted butter

→ For the Chocolate Nest

15 - 6 oz (170g) dark chocolate, melted
16 - Mini chocolate eggs or candy-coated Easter eggs for decoration

# Instructions:

01 - Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add the buttermilk, vegetable oil, eggs, and vanilla extract, then mix until well combined. Slowly stir in the hot water or coffee until fully incorporated; the batter will be quite thin.
02 - Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before decorating.
03 - Heat the heavy cream in a saucepan over medium heat until it just starts to simmer, but do not let it boil. Remove from heat and pour over the chopped dark chocolate in a bowl. Let it sit undisturbed for 2-3 minutes to melt the chocolate, then stir until smooth. Add the butter and stir until fully incorporated. Allow the ganache to cool slightly until it thickens but remains pourable.
04 - Melt the dark chocolate in a microwave-safe bowl using 30-second intervals, stirring between each, until completely smooth. Transfer the melted chocolate to a piping bag or a small ziplock bag with the corner snipped off. Lay a sheet of parchment paper on a baking tray, then pipe the chocolate in crisscrossing strands to form a circular nest shape. Place the tray in the refrigerator for 15-20 minutes, or until the chocolate nest is firm.
05 - Place the cooled cake on a serving platter. Pour the chocolate ganache over the cake, letting it drip down the sides for a dramatic effect. Carefully peel the chocolate nest from the parchment paper and place it on top of the cake. Fill the nest with mini chocolate eggs before serving.

# Notes:

01 - Let the cake cool completely before adding the ganache to prevent it from melting too quickly.
02 - For a more intense chocolate flavor, use hot coffee instead of water in the cake batter.
03 - The cake can be stored in an airtight container at room temperature for up to two days or refrigerated for longer freshness.

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